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The purpose of this policy is to set guidelines for the manner in which staff members will maintain the Museum space.  Housekeeping for the most part is common sense but tends to be overlooked as an important museum priority.  A clean, tidy and orderly environment will aid in the preservation of artefacts and records.  Housekeeping is an important means of preventing disaster and being prepared for it.  Though housekeeping may not prevent disaster it will at least serve to aid its control and containment.

Housekeeping Checklist

  1. The Museum space should be inspected regularly for dust, debris, water leaks, and the presence of mould, insects or other pests.  Monitor the environment and report wild fluctuations in temperature, humidity, light, or air quality. Issues identified are to be addressed by the Manager or Curator to Museum standards.
  2. Upon entering the museum for the first time the temperature and humidity will be recorded on the Daily sheet kept in the Research Room.
  3. The Museum space should be cleaned and dusted regularly. This includes: Anti-room, Exhibit Space, Research Room, Mechanical Room and Gallery Corridor.   Cleaning should include vacuuming floors, cleaning exterior surfaces (tables & cabinets).
  4. All boxes should be kept off the floor either on shelves or palettes to prevent damage from water or pests.
  5. Garbage bins should be emptied and their contents removed from the Museum every day.
  6. Shelve material so that they are set back a short distance from the edge. This will prevent user wear.  Ensure that books are not packed on shelves too tightly.  This prevents user damage to the binding when books are pulled off the shelf.
  7. Eating and drinking should be conducted away from artifacts. Food and beverage may be placed  only on the three desks (Donor desk, Memorial desk and Research room desk). Smoking is not allowed in the Museum.
  8. Do not leave exposed any material, especially original documents on desks or tables over night. Cabinets and drawers should be closed when not in use.
  9. Ensure internal fire doors are kept closed.  Ensure emergency equipment is always accessible and in working order.  Keep exits,  aisles, corridors and stairwells unobstructed.
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